We are trying to offer the best service to our valued customers, without losing our excitement on the first day, without sacrificing our quality and trying to put a little more on it every day, on this road that we started as a small neighborhood butcher in 1996.
In our small town, which we describe as "the place where we were born", we used to offer our valuable customers the meat of our region, which was carefully selected and cut in accordance with Islamic methods and hygienic conditions, raw in the Central Anatolia Region. When we came to 2012, after opening our second branch, we started to offer these delicacies, which we offered as raw sales, with a service other than the usual meatball concept in Konya by cooking them with special oak charcoal.
